5 from 159 votes
Brussels Sprouts Curry
Brussels Sprouts Curry is a creamy and savory dish where halved Brussels sprouts simmer with potatoes, carrots, and aromatic spices in a sauce enriched by coconut milk and tahini. The curry’s blend of turmeric, garlic, ginger, and chili results in a warm, mildly spiced flavor balanced by a touch of sweetness and acidity from agave syrup and vinegar. Toasted sesame seeds or nuts add a crunchy garnish.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
servings
Calories:
405 kcal
Course:
Lunch, Dinner
Cuisine:
Asian
Ingredients
- 1 teaspoon neutral oil or sesame oil
- 3 cloves garlic peeled and chopped
- ginger 1-inch piece, finely chopped
- 1 small chile pepper thai, serrano, ancho, all ok (de-seeded if less heat desired, chopped finely)
- 1 medium onion yellow or red , diced
- 1 medium carrot thinly sliced
- 1 medium potato diced (gold, yukon, sweet, russet are all okay)
- ½- pound Brussels sprouts bottoms cut off and sliced in half
- 1 can coconut milk 13.5-ounce, full-fat
- 2 tablespoons tahini or nut butter of choice
- 1 teaspoon Turmeric
- 1 tablespoon rice vinegar or other vinegar
- 1 tablespoon agave syrup or sweetener of choice
- 1 tablespoon soy sauce tamari or coconut aminos (soy sauce substitute)
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ cup sesame seeds toasted in a skillet until golden (or chopped toasted peanuts)
- ¼ cup cilantro chopped (optional)
- 1 teaspoon sesame oil optional
Instructions
- In a large skillet over medium-high heat, heat the oil. Add the onion, garlic, ginger, and chili pepper, and saute for 2-3 minutes until softening and fragrant, stirring occasionally.
- Add the potato, brussels sprouts, and carrots and toss well to coat. Add coconut milk, tahini, turmeric, rice vinegar, sweetener, soy sauce, salt, and black pepper and stir well. Bring to a gentle simmer and cover pan, cooking 5-10 minutes over medium-low heat until potato and sprouts are cooked through and tender.
- In a small pan, toast sesame seeds or nuts over low heat until turning golden.
- Season to taste with salt and pepper, top with cilantro if using, and sesame or nuts. Serve over rice, noodles, or quinoa.
Cup of Yum
Notes
- Trim and halve Brussels sprouts within one to two days before cooking to maintain freshness; store refrigerated in an airtight container.
- Use the Brussels sprouts within five days of purchase and discard any discolored or mushy parts before cooking.
Nutrition Information
Calories
405kcal
(20%)
Carbohydrates
31g
(10%)
Protein
9g
(18%)
Fat
30g
(46%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
5g
(25%)
Sodium
596mg
(25%)
Potassium
922mg
(20%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
3161IU
(63%)
Vitamin C
74mg
(82%)
Calcium
169mg
(17%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 405
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 9g | 18% |
| Fat | 30g | 46% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 596mg | 25% |
| Potassium | 922mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 3161IU | 63% |
| Vitamin C | 74mg | 82% |
| Calcium | 169mg | 17% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.